Roasted Carrots with Crushed Pistachios

Whole Roasted carrots

Carrots are yummy, but nothing is better than a roasted carrot.   I found some cool long thin whole carrots with leafy green tops at one of our local grocery stores and decided to roast them whole.   I trimmed the greens off leaving a tiny stub of green (for decoration) and then washed the carrots carefully.  I left the carrots in a drainer and allowed them to dry thoroughly. 

Whole Roasted carrots

I took the clean carrots and rubbed them down with some olive oil and placed them flat on a cookie sheet.  Whole Roasted carrots rubbed with olive oil

 

Whole Roasted carrots rubbed with olive oil

Whole Roasted carrots rubbed with olive oil

These went into the oven for 45 minutes 375 degrees.  I took them out

of the oven midway and rolled them around a little bit and spritzed with some more olive oil because they were beginning to dry out a little bit.

When they were fork tender (not smushy) I removed them from the oven.  I served them on a platter and sprinkled a handful (about 1/4 cup) of crushed pistachios over the top.

Roasted carrots are a little firmer than other traditional cooking methods, and because the heat from the oven releases some of the moisture form the carrot, the sugar and flavor is more concentrated.

Whole Roasted Carrots with Crushed Pistachios

These made a pretty presentation and I plan to utilize this simple method of preparing carrots again soon – that is, IF I can find them in the stores again.

What’s up Doc?.…………..DebraJ

I have not received any compensation or free gifts for this post.  The ideas and opinions are my own.

Mexican Tamale Casserole

Mexican Tamale Casserole
 
This is a "once in a while" pleasure with a crunchy corn bread topper...
Author:
Cuisine: Mexican
Serves: 6
Ingredients
  • 1 cup of onion, chopped
  • 1 cup green pepper, chopped
  • 1 tablespoon canola oil
  • 1 lb extra lean ground beef (or lean ground turkey)
  • 2 - 8 oz cans of tomato sauce
  • 12 ounces whole kernel corn, drained
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ cup sliced ripe olives
  • 2-1/2 teaspoons Chili powder
  • 1-1/2 cups shredded cheddar cheese
CORN MEAL TOPPER
  • ¾ cup yellow corn meal
  • ½ teaspoon salt
  • ½ cup cold water
  • 1 tablespoon melted butter
Instructions
  1. Warm the onion and green pepper in hot cooking oil until tender.
  2. Add the lean ground meat and brown lightly.
  3. Add all the remaining ingredients for the casserole except the cheddar cheese.
  4. Simmer 20-25 minutes until thick. (Yummy smells)
  5. Add the shredded cheese and stir until melted.
  6. Pour into a greased 9X9X2 inch square baking dish.
  7. Cover with corn meal topper
CORN MEAL TOPPER
  1. Stir corn meal and salt in cold water until thick.
  2. Add butter and mix well.
  3. Spoon over Mexican tamale meat mixture.
  4. Bake at 375 degrees for 40 minutes or until the top is lightly browned.
Notes
This is one of our "oldies" and I have been using it since I still had kiddos at the dinner table asking me to cut their meat. There are a variety of versions of this recipe in many books and all over the internet, this just happens to be the one I have used for a number of years.
Nutrition Information
Serving size: 6 Calories: 505 Fat: 30 Carbohydrates: 34 Sodium: 1283 Protein: 26 Cholesterol: 92.3

Tamale later…………..DebraJ

I have not received any compensation or free gifts for creating this post.  The ideas and opinions are my own.